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It’s fresh and flavorful Lemon couscous salad very good easy, quick to make, and budget friendly. Very delicious summer salad and easily customizable side dishes, keeps well for days, and doesn’t need to be cooked.
Published in August 2020/updated in May 2026
Seriously, I can’t think of a better recipe to share again now that summer is right around the corner. Simple, Lemon couscous recipe which use minimal ingredients, minimal preparation, and that is no need to think about uniting And to adjust.
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It makes such a summer salad fresh and flavorful, really is one of them easiest side dish recipe, perfect for potlucks, picnics, BBQs, and all future summer meetings.
Here’s the deal. Just cover the cous cous with a little boiled water or vegetable stock, let it sit for about 5-8 minutes, then mash it with a fork, then add it. lemon-garlic sauce and seasoning before serving.
Finished!
And I LOVE how it works customizable and versatile This salad recipe will do. Once you make lemon couscous, you can add just about anything vegetables to proteins to make them bigger, more colorful, crispy, and oh-so-delicious!
And that’s good for lunch or dinner, chill straight from the refrigerator; it can be a main dish, side dish, BBQ dish – whatever you want.
Now, let’s see how to make it!
List of ingredients
- couscous
- Water
- Olive oil
- Garlic
- Lime
- Parsley
- Salt
How to Make Lemon Couscous
(Note: this is a short description; the complete recipe is at the bottom of the page.)
- Add boiling water to the couscous.
- Cover with lid and let sit.
- Mash with a fork.
- Make lemon garlic sauce.
- Add the sauce and parsley and stir until evenly mixed. Finished!
Recipe notes
What is couscous?
Even though it looks like granules, Couscous is made with semolina flourOh, I see basically like small cooked pasta very quickly! It is a staple food in North African cuisine. If possible, look for it whole wheat couscous. This makes it the healthiest choice; rich in nutrients and fiber, and will keep you full longer.
Ingredients & Substitutions
couscous: I usually choose regular couscous, which makes it easy: just add boiling the water from the kettle. But Israeli couscous, also called pearl couscous, is also delicious here, although it needs to be cooked on the stove.
Bandage: Vinaigrette made with lemon juice and zest, grated garlic, herbs, and olive oil. Simple but full of delicious, bright flavors. For the best taste, I recommend using extra-virgin olive oil And fresh juice (not bottled!).
Fresh herbs: You can use mince dill, mint, chives, or cilantro as a substitute for parsley if you wishbut make sure to use it fresh herbs, not dried.
Lemon Couscous salad variation
This simple lemon couscous salad is delicious, but you can mix it up with any vegetables or protein of your choice. These ingredients go very well with couscous and make it more substantial:
- Produce: Add your favorite summer vegetables, such as roasted vegetables, sweet corn, grilled paprikacherry tomatoes, grated carrots, cucumber, onions and avocado. According to your wishes green vegetablesadd chopped arugula or baby kale…the sky’s the limit!
- Vegetable protein: Lentils and chickpeas work well with couscous, but you can also add white or black beans, or even peas!
- More flavors & textures: Golden raisins, apricots, toasted almonds, or pistachios (inspired by Moroccan couscous), are absolutely delicious in couscous. But feta, goat cheese, sun-dried tomatoes, pecans, and seeds like pepitas (aka pumpkin seeds) are amazing and give your salad a Mediterranean twist.
- Extra protein boost: If you’re not vegetarian, rotisserie or grill chicken, roast salmonor shrimp would pair well with lemon couscous.
Storage tips
Store in an airtight container in the refrigerator. It was kept very well until 4 days; mash again with a fork before serving, then drizzle olive oil. It’s brilliant because you can meal preparation and take it to work over the next few days, or make it for a summer party!
An easier salad recipe
If you make this lemon couscous recipe, let me know! Leave a comment, rate, or tag a photo #smartfood on Instagram. I’d love to hear your thoughts!
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Lemon couscous
It’s fresh and flavorful Lemon couscous very good easy, quick to make, and budget friendly. Very delicious summer salad and side dishes that are easy to customize, last for days, and require no cooking.
Portion: 4 portion
Calories: 235kcal
Bandage
- 3 tablespoon orange juice
- 1 lime, Spirit
- ¼ teaspoon grated garlic
- 2 tablespoon extra virgin olive oil
- ⅛ tsp black pepper, plus more according to taste
- 3 tablespoons chopped parsley (cilantro or dill can be used)
-
Place the cous cous in a large heatproof salad bowl (a metal or glass container will work), add salt, and pour boiling water or stock over it. Cover with a lid and leave for 8 minutes, or according to package directions, until risen and the liquid is absorbed.
-
Stir with a fork through the couscous until the grains separate and expand.
lemon sauce
-
Place all the sauce ingredients in a jar with a lid and shake well.
-
Add the sauce and parsley to the couscous and stir well to combine. Taste and adjust the seasoning to taste.
-
Ready to serve immediately, or can also be stored in the refrigerator until ready to enjoy. Can be served cold or at room temperature.
- couscous: usually the ratio of couscous to water is 1:1; However, Different brands may differ in fluid proportions. Make sure you read the package instructions and adjust the recipe accordingly.
Notes: The nutritional value is only an estimate for 1 serving. This is provided by the online nutrition calculator and should not be considered a substitute for expert nutritionist advice.
Calories: 235kcal | Carbohydrate: 36G | Proteins: 6G | Fat: 7G | Saturated fat: 1G | Polyunsaturated fats: 1G | Monounsaturated fats: 5G | Sodium: 296mg | Potassium: 90mg | Fiber: 2G | Sugar: 0.3G | vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg
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